Tag: New American Cuisine

Fourk was the last stop on our Girl Nosh Tour. We had a crazy time getting there: a flat tire while traveling at 75 mph down the interstate and an hour late for our reservation. Poor Kim waited for us at the bar 😦 But we made it and it was well worth the trouble.

Mad props to the staff. They held our reservation for an hour and were very gracious when we finally arrived, not at all snarky. I’ve been to other places where they’ll wait 15 minutes and give your reservation away, regardless of the circumstance, so this was a pleasant surprise, and certainly helped in turning the disastrous night around. We sat down, breathed a sigh of relief and took a moment to look around. The decor is the industrial/farm chic that is so popular right now. It is very pleasant and current. The servers are trained well and are kind, make excellent suggestions and are completely attentive to all needs. The best service I’ve had in a very long time. But the food…that’s what makes this the perfect dining excursion.

“Daily Serving”

“Pinky Swear”

“Flaming Thai Shrimp”

“Ahi & Avocado”

“Sea ‘Pearl’ Scallop Rockefeller”

“Bruschetta”

“Baked Brie”

“French Onion Soup”

“Lobster Bisque”

“Rosemary and Lemon Chicken”

“Stuffed Chicken”

“Champagne Berry Cheesecake”

“Chocolate Cake”

So let’s talk about the food. We each try to order different things so we can taste each other’s to form a really broad and enlightened opinion of a place. Yeah, that’s the ticket. The appetizers came out quickly and were so good we couldn’t wait for our food. The scallops were cooked perfectly, but the best thing about that dish was the spinach mix served as a garnish. So flavorful! A surprise was the tuna and avocado. I’m not a big fan of raw fish, but this was a nice balance with the spiced crust on the seared tuna, the acidic sauce and the cool, creamy avocado made it a really outstanding dish. The Thai shrimp were crispy with a spicy sweet sauce. The brie was a different presentation, being breaded and baked. Buttery brie spread on bread slices, who wouldn’t love that? Kim had to have her appetizer while she waited on us to fix our flat and get to her, so we didn’t get to sample the bruschetta, but she pronounced it the best she’d ever had, citing the balsamic drizzle as the element that tipped it over the edge.

I’ve heard it said that a simple soup is the true test of a cook’s abilities. I’ve come to believe that. The best soup I’ve ever made was simmered all day long, and that’s what these taste like. Made with love, expertly. We tried three this night. The French onion Soup was very deeply flavored with beef stock and simmered onions. The cheese atop the brioche is just icing on the cake. It was a really good soup. We also tried the butternut squash soup, I didn’t take a taste, so can’t personally comment but Megan said it was really good. The winner of the night was the lobster bisque; it was velvety and packed a punch of flavor. Also, seasoned perfectly. I still think about that soup.

The main dishes were all just a fabulous as we’d hoped. I have to say that I might have enjoyed the garnish more than the protein. My charred brussels sprouts were a real treat. Roasting them that way gives them such a depth of flavor. My chicken was the airline chicken, which is where the breast is boneless but still has the drummette attached. They then cleaned the bone so it looks fancy. I appreciate the effort. It was delicious!

If I had one (tiny) complaint about the experience it is dessert. I had the small chocolate cake and it was dry and underwhelming. I was disappointed. My friends enjoyed the cheesecake and faired a bit better, but we all agreed next time we’d skip. Upon questioning the waitress we learned that someone else made the desserts for them, so likely that is the problem.

Don’t let that deter you. Go! Lunch or dinner, both are great and very comfortable. I can’t wait to get back.